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食品中后生元的研发和应用研究进展

张明 孙宇航

食品科学技术学报2024,Vol.42Issue(2):19-31,13.
食品科学技术学报2024,Vol.42Issue(2):19-31,13.DOI:10.12301/spxb202300813

食品中后生元的研发和应用研究进展

Research Progress on Development and Application of Postbiotic in Foods

张明 1孙宇航1

作者信息

  • 1. 北京工商大学食品与健康学院,北京 100048
  • 折叠

摘要

Abstract

The postbiotic concept had unified the original confusing concept of inactivated probiotics and attracted wider attention.Currently,postbiotics were mainly prepared by traditional probiotics,but as the research on next-generation probiotics intensifies,the strains that fit the postbiotic concept are constantly being updated.First of all,improving intestinal health was the most important health effect of postbiotics,including relieving intestinal inflammation,modulating intestinal microbiome,and relieving constipation.Secondly,this paper explained that postbiotics could also act on other tissues to improve metabolic abnormalities,maintain oral health and play other functions.The revelation of bioactive components was the key to elucidating the diverse functions of postbiotics.Traditionally,it was believed that the bioactive components were mainly bacterial structural components,such as extracellular polysaccharides and peptidoglycan,and etc..However,recent studies had confirmed that short-chain fatty acids,intracellular proteins,amino acid metabolites,and etc.,also played an important role,and that postbiotics were also considered to be a collection of multiple efficacy components.This also meant that it could activate multiple cell surface receptors at the same time,triggering synergistic effects or cross-reactions,thus exerting a more direct and wider range of bioactive effects.Finally,from the perspective of industrialization,postbiotic had unique advantages such as higher safety,more convenient storage and transportation,more direct action,and etc.,and had a very good application prospect in functional dietary supplements,food quality improvers,preservatives,and etc..There were some problems and difficulties in the process of industrialization,such as the insufficient evidence for efficacy of postbiotic,the lack of supporting safety assessment methods,qualitative and quantitative testing methods,and the lack of legal and regulatory support.

关键词

后生元/肠道健康/菌群调节/代谢异常/健康效应

Key words

postbiotic/gut health/microbiome modulation/metabolic dysbiosis/health benefit

分类

轻工纺织

引用本文复制引用

张明,孙宇航..食品中后生元的研发和应用研究进展[J].食品科学技术学报,2024,42(2):19-31,13.

基金项目

国家重点研发计划项目(2023YFF1104501) (2023YFF1104501)

国家乳业技术创新中心项目(2022-科研公关-6) (2022-科研公关-6)

北京市教委-市自然基金联合资助项目(23JF0006).National Key Research and Development Program of China(2023YFF1104501) (23JF0006)

Program of National Center of Technology Innovation for Dairy(2022-KYGG-6) (2022-KYGG-6)

Jointly Program of Beijing Municipal Education Commission and Municipal Natural Science Foundation(23JF0006). (23JF0006)

食品科学技术学报

OA北大核心CSTPCD

2095-6002

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